Whenever I am in a large city in Asia, I check to see whether there is an outpost of the Taiwanese dumpling chain, Din Tai Fung. I have an unnatural addiction to their xiaolongbao, or pork soup dumplings. I have stalked these dumplings in Malaysia, Singapore, Hong Kong, China, and even Bellevue, Washington.
The dumplings are hand made in the window of the restaurant. Each pillow of dough includes a small ball of pork, and a gelatinous bit of stock, which turns to soup when steamed. The house promise is a minimum of 18 individual folds in each dumpling. The dumplings are delivered to your table steaming hot, and dipped in vinegar with shredded ginger.
I usually despise chains and avoid them at all costs, but Din Tai Fung provides me a consistently lovely dumpling, all across Asia. Pure heaven in 18 folds.